Cake Mix Cinnamon Rolls

I got this recipe from my mom years ago. She got it from a friend that owned a small diner in Louisiana. I remember them being good, but apparently I forgot just how good they are! After years of this recipe sitting in my files, I finally made them for my family and they are so incredibly good! They are moist and full of flavor. These are my new go to cinnamon roll recipe. I hope you enjoy them as much as we did!

Cake Mix Cinnamon Rolls

2 ½ c water

2 pkgs. Yeast

1 yellow cake mix 

6+ cups flour, (add to reach the right texture,  dough will be sticky)

Oil and eggs that cake mix calls for

Filling:

Softened Butter

Cinnamon

Brown Sugar

(raisins & nuts optional)

Mix first 5 ingredients and let rise like other cinnamon roll recipes. Place dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 - 1 1/2 hours.

Punch down dough and let rest for 5 minutes. Roll dough out on floured surface into a rectangle. 

Brush softened butter over dough.  Sprinkle brown sugar and cinnamon over dough. Roll up dough and pinch edge together to seal.

Cut the roll into slices.

Arrange in greased baking pans and let rise again. Bake 15 – 20 minutes at 350*. Let cool and drizzle with frosting. (I used home made cream cheese frosting)

You can also make these into orange rolls by filling them with butter, sugar and orange zest, then frosting them with an orange glaze frosting! GO here for the instructions on orange rolls and for a recipe on butter cream glaze.

Perfectly Wonderful Cinnamon Rolls (& Orange Rolls)

We made four batches of these on Christmas Eve and delivered them to friends and let me tell you, they were delicous! I got the recipe from The Sister's Cafe and it's a keeper! The key is to not over bake them. They are just barely golden when they are done. So, don't let them get too browned. The recipe comes with a buttercream glaze but I made mine with a homemade cream cheese frosting. I also made an orange roll variation which I will post at the bottom. These were a great treat to have Christmas morning!

Cinnamon Rolls - from The Sister's Cafe
2 c. milk
2 cubes butter (1 cup)
2 pkg yeast (4 ½ tsp)
1/3 c. warm water
1 1/3 c. sugar
1 tsp salt
4 beaten large eggs
8 c. flour
Filling: 1 square softened butter & cinnamon(lots) & sugar

Heat milk and 2 cubes of butter together until butter is melted. Cool and set aside. Mix yeast and warm water; let stand 5 minutes. Add cooled milk, 1 1/3 c. sugar, 1 tsp salt, 4 beaten eggs. Add 4 c. flour and mix and gradually add 4 additional cups flour. Dough should be firm but sticky. Cover with cloth and put in a warm place, and raise 1 ½ to 2 hours. Dough should nearly be doubled in size. Divide dough in half and empty onto floured surface and knead a little. Roll dough into rectangle, about ½ inch thick. To this half of dough, spread on ½ cube of softened butter, completely covering dough. Then sprinkle a coating of sugar over entire piece of dough. Then a layer of cinnamon. Be generous with the cinnamon; this is what makes it tasty. Roll into long roll, pinch edges together and slice with dental floss. Place on a cookie sheet covered with a silpt or parchment paper. Do same thing to second half of dough. Cover with a clean dishtowel (or saran wrap sprayed with cooking spray) and put in warm place, free of drafts, for 2 to 5 hours to raise--just depends-but the should be double in size. Bake at 350° for 10 minutes or until barely browned. Remove from oven and let set for 5 minutes. Drizzle with glaze while still warm. Makes 3-4 dozen.

Butter Cream Glaze:
1 cube softened butter (1/2 cup)
1 tsp vanilla
dash of salt
dash of cream of tarter
1 1/2 lbs powdered sugar
scalded milk or cream

Add all together...adding milk a little at a time, alternately with the powdered sugar until desired consistency is reached. For cinnamon rolls, it needs to be a little thinner than regular icing.

We also made the orange rolls with the same dough recipe. Be generous with the orange glaze when rolls are done.

Orange Rolls

Also from the Sister's Cafe

Make dough recipe above as for cinnamon rolls but instead of the cinnamon/brown sugar filling use this orange filling.

Filling:
1/2 cup softened butter
1 cup sugar
2 T. freshly squeezed orange juice
Grated orange rind from two large oranges

Mix together and spread on dough as you would the brown sugar and cinnamon for cinnamon rolls. Roll up and make like the cinnamon rolls.

Orange Glaze:
Mix together;
1 ½ cups powdered sugar
3 T. freshly squeezed orange juice
½ tsp. grated orange rind.

Spread over cooled orange rolls

7-Up Biscuits

Oh My! These biscuits are incredibly good and so easy to make! They are moist and fluffy and oh, so yummy. They were even good the next day. I will be making these babies on a regular basis. 7 Up Biscuits from Plain Chicken

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out into the same size/shape as the pan you are going to bake them in. Cut biscuts into squares.

Melt 1/4 cup butter and pour in a 9 inch square pan. Place cut biscuits in pan, they will be touching, and bake at 450 degrees until golden brown (approx 15 minutes).

Note: I usually double this recipe and bake in a 9x13 pan as shown in the picture.

Bowles' Rolls

I made these dinner rolls yesterday and they were so incredibly good! They remind me of the sweet buttery rolls you get at Logan's or Texas Road house. They are soft, sweet and buttery! They are my new go to dinner roll recipe. Soooo yummy!

Bowles’ Rolls from Heather D White

Scald:
1 1/2 C. milk (Scald = heat until hot...not boiling)

Add:
2 cubes butter
1 C. sugar
1 1/2 tsp. salt

Set aside to cool.

In a medium-sized bowl, dissolve:
4 T. Yeast
1/2 C. warm water
1/2 tsp. sugar

Set for 10 minutes. (yeast will expand. Make sure it is in a large enough bowl to do so.)

Beat 4 eggs and add to milk mixture.

Add 4 C. flour and mix well (by hand with a wooden spoon or in mixer).

Add yeast, mix well.

Add 3 C. flour, mixing after each cup.

Let rest for 10 minutes, then stir.

Cover with a towel or saran wrap and let rise until doubled in bulk (approx. 1 hour).

Punch down and let rise 10 more minutes. Section dough into 2 pieces. Roll each piece out separately into a big circle and brush with melted butter. Cut into 16 triangles like a Pizza. Roll up each piece like a crescent roll. Place on a cookie sheet and let rise until doubled. Bake at 375 degrees for 10-13 minutes. Remove from oven and brush with melted butter.

Feel free to shape dough in whatever shapes desired (simple round, etc.). These rolls are to die for!! Makes approx. 2 1/2 dozen rolls. You can also use this recipe to make cinnamon rolls and they are SOOO DELISH!!!

I've linked up this recipe to Just a Girl Show and Share day , Creations By Kara Look at What I Made , Somewhat Simple Strut Your Stuff and Blue Cricket Design show and Tell

Sweet Buttermilk Cornbread

This is by far the best corn bread I have ever had! My family devoured it! It was sweet and moist and absolutely delicious! We had it with Taco Soup but it would be great with any chili or bbq you serve. Of course I am happy to eat it plain or with a little honey. Simply delicious!



Sweet Buttermilk Cornbread from Geri at Heart & Soul Cooking

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt


Preheat oven to 400 F. ( I actually baked it at 350* for 25 minutes)

Grease a 9 x 13 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

Buttermilk Banana Bread

I have been craving banana bread for some time and this recipe from My Kitchen Cafe caught my eye. I made it last week and it didn't last 24 hours in my home. It was simple, flavorful and moist. I actually used milk since I didn't have buttermilk on hand and it was still great, I am sure it will be even better with real buttermilk next time I make it. I will be using this recipe from now on. Love it!

Buttermilk Banana Bread- From My Kitchen Cafe

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread (I usually have a bit leftover for a few of my mini bread pans).

Cornmeal Waffles

If you like cornbread, you'll love these waffles! I came across the recipe some time ago and my family loves them. We hope you will too.

Cornmeal Waffles

2 large eggs

1 3/4 cup milk

1 cup cormeal

1 cup flour

1/4 cup sugar ( optional)

1 Tablespoon baing powder

1 teaspoon salt

6 Tablespoons butter, melted

Beat eggs and milk together. Sift dry ingredients and stir into egg-milk mixture. Gradually add melted butter. *(Batter will be runny.) Bake in a regular waffle iron. Great with regular syrup or your favorite fruit syrup. Also freezes well.

Parmesean Knots

These yummy little bites just melt in your mouth and are a family favorite. My kids love to make these, they are that easy! The great thing about making the dough in knots is that the nooks and crannies hold all the flavors to really make them tasty. Eat them warm out of the oven and you won't be disappointed!

Parmesan Knots
1/2 cup vegetable or olive oil
1/4 cup grated Parmesan cheese

1 1/2 tsp. dried parsley flakes
1 1/2 tsp. dried oregano
1 tsp. garlic powder
dash pepper
3 cans (12 oz. each) refrigerated buttermilk biscuits

In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.

Cut each biscuit in half. Roll each portion into a 6" rope; tie in a loose knot. Place on greased baking sheets.

Bake at 450 degrees for 5-8 minutes or until golden brown. Take out of the oven and brush rolls with the Parmesan mixture while rolls are still hot. Serve warm or freeze for up to 2 months.

(NOTE:The biscuit dough is easier to handle if it isn't ice cold from the fridge, I like to let the biscuit dough set out for about 15 minutes before rolling)

Our favorite Bread!

This picture really dosen't do this bread justice. It is such a wonderful, moist and favorful bread!

I call it Mom's bread since it is what she always makes. I have had requests for this recipe many, many times. I love that it stays moist, dosen't get crumbly and freezes well. You can slice it thick or thin, you can make it all white (which is divine) or do half white and half wheat (which is equally delicious) You can use sugar or honey, and even throw in some quick oats for texture. The choice is yours, either way it is the best, most flavorful recipe I have come around and it is easy to make! It makes 4 good size loaves and dosen't last long at our house.
I have frozen it with great results. I just pull a loaf out of the freezer, wrap some paper towel around it, and let it sit over night on the kitchen counter. In the morning I have a soft loaf of bread waiting to be eaten. Oh, it also makes great french toast! Enjoy :)

Mom’s Bread
2 cups milk
1 stick (½ cup) butter or margarine
1 can evaporated milk
2 ½ cups water
1 cup sugar or honey
1 ½ Tbs salt
2 Tbs yeast ( I like to use rapid rise or Saf-instant yeast as I can add it dry with the flour and skip the step of disolving yeast)

9 to10-ish cups Bread flour (optional: mix bread flour with 3-4 cups wheat flour.) *Sometimes I add ½ cup of oats before adding the flour to add more texture, YUM!

Directions:
1. In a sauce pan heat together 1 stick butter and 2 c milk till butter is melted. Set aside.
2. Pour 1 can evaporated milk into a measuring cup and then add enough warm water to make 4 1/2 cups of liquid (approx 2 1/2 cups water) note you will want the liquid to be the right temp for the yeast when it is all mixed together.
3. Pour melted butter and evaporated milk mixture into mixing bowl and then add the 4 1/2 cups of evaporated milk/water mixture.
4. Add 1 cup sugar and 1 ½ Tbs salt and mix thoroughly till sugar and salt are dissolved.
5. Add 2 Tbs yeast and stir till dissolved.
6. Add flour one cup at a time and mix with dough hook till the right consistency. ( when dough starts to pull away from the sides of the bowl , the dough is done) Approx. 10 cups. Dough will be sticky.
7. Dump into a large greased bowl and cover. Let rise till double in size. Then punch down and form into loaves and place in greased bread pans (it fills 4 large bread pans for me)
8. Let rise till double again and then bake at 350* for 35 minutes.
9. Pop loaves out of bread pans onto cooling rack
10. Optional: lightly butter the tops of the loaves when they are still hot from the oven to keep the top crust soft and yummy.

Pumpkin Bread

This is from my sister Janae, she is an awesome cook and always has the best recipes to share.
Thanks Janae, I can't wait to make it!

So October is here and I have been craving some really good pumpkin bread. I love fall and when it finally cools down. It was actually cold this morning. So I was searching on the internet and found the recipe. I turned out so moist and yummy I had to share it. last year we cooked down our pumpkin and put it in the freezer. So I used fresh pumpkin(sort of).
The instant coconut cream pudding gave it a yummy flavor too. I made mini loaves to give as a fall gift with a ribbon and a cute tag tied to it.
- Janae

Pumpkin Bread
INGREDIENTS
1 1/4 cups vegetable oil
2 cups pumpkin puree
1 cup packed brown sugar
1 cup white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped walnuts (optional)

DIRECTIONS:
In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon, and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts, if desired. Spread batter into two greased and floured 9 x 5 inch loaf pans. Bake at 325 degrees F (165 degrees C) for 1 hour, or until a tester inserted in the center comes out clean.
PREP TIME 10 Min
COOK TIME 1 Hr
READY IN 1 Hr 10 Min
Original recipe yield 2 loaves or 6 or 7 mini loaves